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FROM THIS EPISODE

Hanukkah begins this weekend and bakery owner Dan Messinger is celebrating with sufganiyot, or jelly doughnuts. Comedian Seth Front shares his Jewish Deli Zodiac with us; instead of the Year of the Ox he celebrates the Year of the Lox. Independent producer Sonata Lee Narcisse discovers Cambodian food in Long Beach and Peruvian-born chef Ricardo Zarate shares the flavors of his homeland. Plus, chef Erik Cosselmon gives us a taste of Greece. Gustavo Arellano is on the hunt for bone marrow quesadillas in Orange County and Jonathan Gold enjoys the updated Irish pub menu at Tom Bergin's Tavern. At the market, Laura Avery talks to cocktail chef Matthew Biancaniello about his mushroom infused eggnog and pomologist David Karp unleashes his expertise on mandarin oranges.

Matthew Biancaniello, formerly of the Library Bar at the Hollywood Roosevelt, is now a freelance Cocktail Chef. He brought his mobile bar to the Santa
Monica Farmers Market where he made an Umami Milkshake for Laura Avery. The cocktail is similar to a holiday eggnog but both the bourbon and
the cream were infused with mushrooms from Clearwater Farms. Check out his recipe on the Good Food Blog.

David Karp is a pomologist with UC Riverside and he writes the Market Watch column for the Los Angeles Times Food section. He recently returned from the Citrus Congress in Spain and is excited to discuss mandarin oranges which are now popping up at the Santa Monica Farmers Market. He explains the difference between varieties of mandarins from Clementines to Satsumas.

Gustavo Arellano is the Editor of the OC Weekly. He is generally skeptical of what he calls “luxe loncheras” but he approves of Taco Maria which is
helmed by Chef Carlos Salgado. He recommends starting with an Aracherra taco and when it’s on the menu the bone marrow quesadilla packs a big
punch.

To find Taco Maria’s current location follow them on Twitter at @tacomaria.

Dan Messinger is the owner of Bibi’s Bakery and Cafe located on the "Kosher Corridor" in Los Angeles. He explains that sufganiyot, or jelly
doughnuts, are especially popular in Israel during the Hanukkah holidays.

Seth Front is a writer and comedian. His humorous Jewish Deli Zodiac takes inspiration from the Chinese Zodiac. Instead of the Year of the Dragon and the Year of the Ox Front invented the Year of the Bagel and the Year of the Lox. Through humor he aims to educate eaters about Jewish foodways.

Independent Producer Sonata Lee Narcisse discovers the flavors of Cambodia at a Cambodian New Years festival earlier this year in Long Beach. She then travels to Long Beach where she visits Sophy’s, a restaurant at the heart of the Cambodian community in Southern California.

Ricardo Zarate is the chef and co-owner of Mo-Chica, Picca and the forthcoming restaurant Paiche. In 2011 Food and Wine crowned him Best New Chef. He
describes the unique Peruvian ingredients that he is using at his restaurants.

Erik Cosselmon is the chef at Kokkari restaurant in San Francisco. A recipe for his Beets Roasted Cretan Style with Skordalia from his cookbook Kokkari: Contemporary Greek Flavors is on the Good Food Blog.

Jonathan Gold reviews Tom Bergin’s, one of LA’s oldest restaurants. Chef Brandon Boudet and business partner Warner Ebbink have subtly revamped the
interior and updated the menu of classic Irish pub food. In addition to the perfect pours of Guinness and the extensive Irish whisky menu Jonathan recommends the "Colcannon" Salad and cottage pie for dinner and the chocolate silk pie and bread pudding for dessert.